Libraries
Simple item page
dc.citation.epage98en_US
dc.citation.spage95en_US
dc.contributor.authorGarner, C. M.
dc.contributor.authorUnruh, John A.
dc.contributor.authorHunt, Melvin C.
dc.contributor.authorBoyle, Elizabeth A. E.
dc.contributor.authorHouser, Terry A.
dc.contributor.authorStroda, Sally L.
dc.contributor.authoreidjunruhen_US
dc.contributor.authoreidhhunten_US
dc.contributor.authoreidlboyleen_US
dc.contributor.authoreidhouseren_US
dc.contributor.authoreidsstrodaen_US
dc.date.accessioned2014-06-03T15:25:54Z
dc.date.available2014-06-03T15:25:54Z
dc.date.issued2014-06-03
dc.date.published2014en_US
dc.description.abstractSubprimals can be stored in a vacuum package for extended periods of time at low storage temperatures. The number of days that subprimals may be held before processing can be influenced by the distribution chain, accessibility, and subprimal price fluctuations. Extended vacuum storage before grinding could affect biochemical, oxidative, and microbial properties of these subprimals and influence sensory properties. Our objective was to determine the effects of two subprimal types (chuck roll and knuckle), two quality grades (Premium Choice and Select), and three vacuum-packaged storage aging times before processing (7, 21, and 42 days) on ground beef patty sensory properties.en_US
dc.description.conferenceCattlemen's Day, 2014, Kansas State University, Manhattan, KS, March 7, 2014en_US
dc.identifier.urihttp://hdl.handle.net/2097/17821
dc.language.isoen_USen_US
dc.publisherKansas State University. Agricultural Experiment Station and Cooperative Extension Serviceen_US
dc.relation.isPartOfCattlemen’s Day, 2014en_US
dc.relation.isPartOfKansas Agricultural Experiment Station contribution; no. 14-262-Sen_US
dc.relation.isPartOfReport of progress (Kansas State University. Agricultural Experiment Station and Cooperative Extension Service); 1101en_US
dc.relation.isPartOfBeef Cattle Research, 2014 is known as Cattlemen’s Day, 2014en_US
dc.subjectBeefen_US
dc.subjectGround beefen_US
dc.subjectSubprimal typesen_US
dc.subjectQuality gradesen_US
dc.subjectVacuum storageen_US
dc.subjectSensory propertiesen_US
dc.titleSubprimal type and quality grade affect fattyacid composition and cooked firmness of ground beef pattiesen_US
dc.typeConference paperen_US

Files

Original bundle

Now showing 1 - 1 of 1
Thumbnail Image
Name:
cattle14pg95-98.pdf
Size:
102.33 KB
Format:
Adobe Portable Document Format
Download

License bundle

Now showing 1 - 1 of 1
Thumbnail Image
Name:
license.txt
Size:
1.62 KB
Format:
Item-specific license agreed upon to submission
Description:
Download

Collections

Cattlemen's Day, 2014
Food Science Institute Faculty Research and Publications
facebook
twitter
youtube

Open Publishing Exchange

K-State Libraries

1117 Mid-Campus Drive North, Manhattan, KS 66506

785-532-3514|ope@k-state.edu